Need something new to make during busy weeknights?
Look no further than this Louisiana-style shrimp creole recipe.
It is a rustic dish full of spicy bites of tomatoes and shrimp thats perfect for serving over rice.
Alison Bickel / Simply Recipes
The beauty of this dish is how easy it is to make.
You only need one pot (yay!
), and you build the flavors by layering each ingredient then letting it simmer.
Alison Bickel / Simply Recipes
Dont let the ease of this meal fool you.
Its great for a busy weeknight, but also presents well for a formal dinner.
Your guests will feel transported to New Orleans and be thoroughly impressed with your cooking skills!
Alison Bickel / Simply Recipes
throw in of Shrimp to Use
The size is up to you!
I love using fresh shrimp from my local market.
I peel and devein them myself, which means I can save the shells to makeshellfish stock.
Alison Bickel / Simply Recipes
If you do use frozen shrimp, be sure to thaw them.
I usedSlap Ya Mama Cajun seasoningin this recipe, which is local to me here in Louisiana.
I typically use John BeshsCajun seasoning mixif Im making it from scratch.
Alison Bickel / Simply Recipes
Ingredients Swaps and Substitutions
There are many ways to change this to your liking.
After that, if you still have leftovers, feel free to freeze it!
It makes a beautiful frozen meal.
Alison Bickel / Simply Recipes
When you remove it from the freezer, allow it to defrost in your fridge overnight.
Heat it up on your stove slowly, over medium heat, so it wont separate.
Store rice separately in an airtight container.
Alison Bickel / Simply Recipes
It will keep in the fridge for 2-3 days.
Add salt and rice to the water and stir to combine.
Cover with a lid and reduce the heat to low heat.
Alison Bickel / Simply Recipes
Cook the rice, covered for about 20 minutes or according to package instructions.
Remove rice from heat and fluff with a fork.
Keep covered until ready to serve.
Alison Bickel / Simply Recipes
While the rice is cooking, make the shrimp creole.
In a large pan set over medium heat, add the butter.
Add the salt and cayenne pepper.
Alison Bickel / Simply Recipes
Cook, stirring occasionally, until soft, 6-8 minutes.
Add the bay leaves, Worcestershire sauce, tomatoes, and garlic powder to the pan.
Stir to combine and gently break up the tomatoes using a wooden spoon.
Alison Bickel / Simply Recipes
Cook on high until simmering, then reduce the heat and maintain a simmer for 15 minutes.
Cook for 5 minutes.
Add the seafood stock.
Alison Bickel / Simply Recipes
In a large bowl, season the shrimp with the Cajun seasoning and toss to coat.
The finished sauce will be thick enough to coat the back of a spoon.
Stir in green onions.
Serve shrimp creole over rice.
